5 Ways We Are Using Cutting Board Wrong Way

Cutting boards are a basic kitchen necessity, but there are many things we should know about them. Setting the facts straight can make a big difference. Here, are 5 cutting board mistakes to stop making as soon as possible.

1. Cutting Meat and veggies on same board

Avoid cross-contamination by using separate cutting boards for meat and poultry, and vegetables. Consider a color-coding system, only using a red plastic cutting board for raw meats and a green one for vegetables. If you prefer wood cutting boards, color code with a small piece of electric tape, which will hold up under water.

2. Slippery Cutting Board

Save yourself time - and a finger - by securing your cutting board before you start chopping. Buy a cutting board with grips or place a damp paper towel under your cutting board. (Skip a kitchen towel - anything too thick or uneven will make your board wobbly.)

3. Board size

Just like too-small area rugs plague living rooms, too-small cutting boards plague kitchens. Give yourself ample space while you`re slicing and dicing to prevent any hiccups. To make sure your cutting board is large enough, place your knife diagonally across the board. If the length of the knife is longer than the cutting board, scale up; the board`s surface area should be a couple of inches larger than the knife.

4. Oiling it

With enough hand-washing, wood cutting boards can begin to dry out. Oil them with a food-safe mineral oil (also called liquid paraffin) or beeswax. Both will help prevent water absorption.

5. Using Bamboo with dull knives

Bamboo is much harder than wood, which means it`ll dull your knife faster. If you prefer bamboo over wood for environmental reasons, invest in a knife steel for quick at-home sharpening.